Curry

[Anonymous No.18329646]

Ok so what the fuck is up with curry? I look at recipes and they sometimes have lists of individual spices, easy enough. But some of them have lists of individual spices, along with "curry powder" as an ingredient, curry powders themselves which seem to be made of many other spices that already appear in the recipe. So which is it? Do I spice the dish with curry powder + whatever, or is it a curry just by virtue of me serving a spiced dish over rice? Pisses me off, man.

What is the spice mix for curry then?

[Anonymous No.18329653]

Just use lots of turmeric.

[Anonymous No.18329654]

There are many different kinds of curry, and just about all they have in common is that they include a lot of spices.
Clam chowder and borscht are pretty different, but they're both soup. It's like that.

[Anonymous No.18329660]

>>18329653
I notice turmeric is common and gratuitous but then you have recipes that want a curry powder like pic related which already has turmeric, and then it calls for more turmeric?
>>18329654
So basically just wing it on the spices and ingredients but follow a loose guideline for the dish? Bruh I need structure

[Anonymous No.18329680]

'Curry powder' is British. In india they call spice blends 'garam masala'. 'Curry leaves' are a whole spice themselves which are quite common/nice, you buy them dried mostly.

You should probably avoid curry powder and all premade spice mixes as ground spices do not stay fresh for very long.
If you live in a big city try to buy spices from an actual indian spice shop, or from foodie/hippies, as the quality/freshness will be better. Those places might sell a good garam masala.

Indian cooking is incredibly complicated but the most basic curry spice profile is 2:1 cumin:coriander.
It's actually probably easier to focus on building flavour with caramalysed onions, fresh garlic, fresh ginger, fresh chillis, fresh herbs, and getting the cooking of your meat and vegetables right. You can cheat flavour into a curry by using a flavorful homemade stock as liquid or coconut cream/ yogourt. Balancing spices, tempering spices, that is more difficult and less of a universal part of good cooking.

[Anonymous No.18329683]

>>18329660
>Bruh I need structure
So find a recipe and stick to it.
Or just make stew and include a lot of onions, cumin, coriander, turmeric, chiles, garlic, and ginger. You can add curry powder or garam masala, too. Throw the sink at it. What's the worst that could happen?

[Anonymous No.18329695]

>>18329680
>'Curry powder' is British. In india they call spice blends 'garam masala
I see. So why for instance are the premixed curry powders yellow and the garam masala mixtures darker brownish? Can you just go off and add both?
>>18329683
>include a lot of onions, cumin, coriander, turmeric, chiles, garlic, and ginger. You can add curry powder or garam masala, too
Fuck it, you're probably right. I've got just enough leftover sweet potato, peas, carrots, broccoli, a yellow onion, a red pepper, and some red chilies plus two shakers of yellow curry powder and brown garam masala from a grocery store. Gonna splash in some vegetable stock and maybe coconut milk or cream and just stew it then?

So it sounds like a country dish where everyone every restaurant makes it slightly differently? Do either of you anons or anyone else have a curry recipe you swear by then?

[Anonymous No.18329719]

>>18329695
this is the curry i normally make
Load of fresh aromats, browned, coconut cream, brown meat, take up the fond with soem veges, then simmer int he oven, seasoned with lemon juice and fish sauce and fresh herbs. No spices.

old pic, i got a mortar and pestle for the paste.

[Anonymous No.18329726]

>>18329719
I'll give this method a try, maybe with chickpea and spinach instead of chicken, or maybe with. I have an overabundance of curry-able veggies atm.

[Anonymous No.18329971]

Using curry powder is like using Ketchup as a sauce for your pizza. Whole spices always. Very very few powders are worth it and even those pick up from your local India store or look up how to make em

[Anonymous No.18329989]

https://www.tarladalal.com/
Just follow this old hags recipes till you get an idea. It covers most Indian recipes. Won't be restaurant quality but will get you there. Once you get the basic idea of tempering and other stuff then you can start experimenting and trying actual restaurants level cooking. Google if you want substitutes for certain things.

[Anonymous No.18330030]

>>18329719
post what you do in steps, and i'll try to make it

[Anonymous No.18330044]

Saying what is standard curry is like what is standard sauce in western cuisine

You're not gonna find much in common with each other other than garam marsala

[Anonymous No.18330145]

>>18330030
>dry brine chicken pieces (salt heavily and rest uncovered in the fridge overnight)

>make curry paste
>fry curry paste in oil
>add coconut cream

>brown chicken in seperate pan
>add chicken to curry sauce, you can leave the skin above the liquid if you want it to be crispy
>deglaze the chicken pan with some bell peppers and water, add it all to the curry

>put it all in the oven for about half an hour.
>you can add some other veges too. If they're quick cooking do it near the end.
>before serving, taste, season with fish sauce and lemon/lime to taste. Coconut cream is quite sweet but you might want to add a tiny bit of sugar too.

[Anonymous No.18330149]

>>18330030
and post results anon
also if you can't get fresh turmeric, use some ground stuff (fresh has a much nicer taste though)

and make sure to add black pepper when you cook with turmeric as that makes it bio-available (many health beniefits).

[Anonymous No.18330244]

>>18329646
i needed this thread, i'm go to make curry for the first time and this was fucking me up.
i've never had curry so i'm not really sure what irt should taste like
anybody got a fool proof recipe? i bought picrel

[Anonymous No.18330252]

>>18330149
>make sure to add black pepper when you cook with turmeric
that is very important, i think it 10x the health effects

[Anonymous No.18330272]

>>18329695
Turmeric is pretty much just for color. An orange curry is more appealing than a brown/tan curry. Garam masala doesn't have turmeric, because it's used in many circumstances that dont necessarily need coloration. Curry powders usually do have it.

>Gonna splash in some vegetable stock and maybe coconut milk or cream and just stew it then?
Curry sauce is based on tomato, onion, garlic, and ginger. Your curry looks good, but you can get a lot of good flavor and body from caramelized onion and tomato. There are other Indian saucey dishes like korma with different compositions.

[Anonymous No.18330441]

>>18330272
you should try fresh turmeric it has a pretty good flavour.

[Anonymous No.18330751]

>>18330441
Never had it. Isn't it a root related to ginger? Does it taste at all similar to ginger or galangal?

[Anonymous No.18330766]

>>18330149
Mixing the turmeric into an oil then adding the oil to the food is another way to improve its bioavailability.

[Anonymous No.18330845]

>>18330751
yeah it looks similar.
Galangal has a 'cool' taste and turmeric has a 'warm' taste
Ginger is kind of in the middle.
Imo galangal and turmeric clash. Both go well with ginger.

[Anonymous No.18330866]

>>18329719
Why do you use ginger in a Thai curry?'

[Anonymous No.18330875]

>>18330866
It's not a Thai curry

>>18330030
I forgot to mention, Belachan is a secret ingredient. Adds real depth.

[Anonymous No.18330877]

>>18330875
Sure looks like one with those ingredients, well except the ginger, which would be better if it was galangal.

[Anonymous No.18330882]

>>18330877
as i said, imo galangal and fresh turmeric clash.

[Anonymous No.18330883]

>>18330877
You're such a faggot. Just fuck off.

[Anonymous No.18330884]

>>18329646
I had a friend who is Asian his mom would send him packages with curry powder that she had made.
He would make curry chicken, rice sometimes a whole container of just curry gravy that we would coat the rice with
Regret that I never got the recipe or even cared to. young and dumb.

[Anonymous No.18330889]

>>18330884
>Regret that I never got the recipe
It likely wouldn't have meant anything. She couldn't have given quantities and the spices used would vary wildly.

[Anonymous No.18331181]

>>18330145
Thanks pal, looks good

[Anonymous No.18331270]

Indian restaurants make a powder called mixed powder. They mix a bunch of shit together and it's their unique powder. It might be like coriander powder, paprika powder, turmeric, whatever, madras powder, I dunno, a bunch of stuff mixed together. And they fry it with the onions etc, then add liquid.
In home cooking it again just depends where you're from. I saw some Indian woman's cooking channel and she'll often use coriander powder, turmeric, chilli powder, cumin. No 'curry powder' - just those 4 mostly.

[Anonymous No.18331579]

>>18329646
If the recipe maker is a brown person from the indian subcontinent then it's probable a bona fide curry, if it's a housewife in Atlanta you probably want to keep looking...

[Anonymous No.18331604]

>>18331579
curry is a British food you silly goose

[Anonymous No.18331631]

>>18329680
>Indian cooking is incredibly complicated

[Anonymous No.18331654]

>>18329653
That's one of the ways

>>18329660
A common way is to just get some vegetables, saute them, then just add turmeric, coconut milk, some hot peppers, and simmer with whatever meat you want to add in(fish is easiest). Searing the meat beforehand is optional, but recommended. Any other aromatic can be added on top of that for more fragrance, but even without them, just the turmeric and chilli will be enough.

Aromatics that you can find easily in the west include lemongrass, star anise, turmeric leaf, and probably a few more.

[Anonymous No.18331659]

>>18330875
based belacan eater
Also, I happen to have half a bottle of cincalok sitting in my fridge. Its like a timebomb just sitting next to the milk that I have to stare at every day. Any recommendations on what to use it up on? Tired of fermenting shit

[Anonymous No.18331669]

>>18331631
I wouldn't say complicated like the other guy did, but it's certainly very time consuming and messy, since it always involves a large number of ingredients and prep
The flavours certainly are one of a kind though

[Anonymous No.18331694]

>>18329646
Looking up a recipe for "curry" is like looking up a recipe for "soup". It's such an insanely broad term that you're never going to get an individual recipe. You need to specify which curry you want to make if you want an actual recipe.

[Anonymous No.18331770]

>>18331694
then why name it curry? and what doesn't count as curry? buffalo sauce is curry by your standard

[Anonymous No.18331882]

>>18331770
Who named what curry? Referring to a broad range of things as curry is a misunderstanding on your part, not a misnaming on anyone else's part. If you ever go to an Indian restaurant there's not going to be one thing on the menu just called "curry".

Why call it chicken noodle soup? Because soup denotes the kind of food it is.

[Anonymous No.18331936]

>>18331882
>Why call it chicken noodle soup? Because soup denotes the kind of food it is.
but curry doesn't denote what kind of food it is, if i order soup i know for a fact i'm not going to get a stir fry

[Anonymous No.18331985]

>>18329646
Thought that was a pizza for a second.

[Anonymous No.18332062]

>>18331936
Yes it does you mongrel. Curry means a thick stew-like food that is generally accompanied by a starch or a bread.

[Anonymous No.18332066]

>>18331936
>>18332062
Shouldn't curry also contain coconut milk or do I have wrong definition?

[Anonymous No.18332118]

>>18330882
Better tell the people or northern Thailand that, I'm sure they will change their eating habits because you think they clash.

[Anonymous No.18332128]

>>18329680
>'Curry leaves' are a whole spice themselves which are quite common/nice, you buy them dried mostly.
I’m fortunate enough to simply gather fresh ones from my garden.

[Anonymous No.18332150]

>>18332062
>thick stew-like
tell that to the Japanese

[Anonymous No.18332200]

>>18332066
More like it should be something that has a gravy/stew texture, and a lot of spices associated with tropical flavours, usually eaten as a dish to a form of carbohydrate like bread or rice
And no, not all curries contain coconut milk. Picrel is a very common example

[Anonymous No.18332299]

>>18332200
so curry is a gravy spiced with curry leaves

[Anonymous No.18332309]

>>18332066
No there are dozens of curries that don't contain coconut milk. Most North Indian curries don't involve coconut milk.

[Anonymous No.18332313]

>>18329646
There's no such thing as curry. Curry just means "to prepare".

There's no one garam masala, panch phoron, tandoori, whatever. That's all garbage marketing for us Westerners to buy Western spice blends from Western companies who know fuck all. There's no cookbook, no tradition, nothing but women cooking for their families from generation to generation. How could there be? We're talking about 1000s of isolated cultures, over 1000s of years, with people often being poor, can't read or write, and live in one of the richest biodiverse regions of the world - a region spanning one quarter of the globe with 10's of 1000s of isolated islands and the spice varieties that come with them.

>>18331770
The word curry made sense for the past 500 years in the West. It referred to food we couldn't cook and knew nothing about, originating from India to Japan. Now the internet happened and we're wondering if there's better Indian food than the glorious dish a drunk Brit cooked for us 15 years ago, in the South of France.

>>18332062
Couldn't be more wrong. My local southern Indian makes a lovely vegetable curries. Never stews, soups or sauces.
>>18332066
Coconut milk isn't required at all. Coconut milk is a complete scam by the way: look at the ingredients list and get 100% coconut. That one is FAR better than the concentrate garbage.

>>18329646
In conclusion: get good blends. Good blends don't need extra shit. Avoid people who use bad blends and tell you to add extra shit. Avoid getting too many blends. You'll end up with 3 cupboards full of them. Look for Roellinger and La Boîte.

[Anonymous No.18332322]

>>18332299
not necessariyl curry leaves, but with tropical spices and aromatics

[Anonymous No.18332381]

My wife and I do a weekly curry
> oil
> sauté onion
> add and sauté garlic and ginger paste (I’d add fresh chilis here but our baby eats it and we’ve not introduced much heat spice)
> Garam masala (or curry powder), I’d add turmeric too but as I’ve said our baby eats it and he’s messy and that spice stains
> add crushed tomatoes, cook a little, add coconut milk or cream… yogurt would work too
> any veggies we normally do chickpeas or lentils, spinach, and cauliflower
Cook until veggies are done it might need water

[Anonymous No.18332400]

I'm Indian and I eat beef,beef is extremely common in south India and we have a big population of muslims who are Indian and they do eat beef,there are also Christians and desu many Hindus eat beef nowadays so yeah beef isn't a taboo in some palces but some states do ban the consumption of beef.

This is why I try some South Indian curry dishes with beef. Try making beef sukka, or beef Ullarthiyathu. With beef tenderloin. Americans will love that.

asafoetida, fenugreek, coconut milk, curry leaves, mint, green chili, and whatever garam masala you want. red onions.

[Anonymous No.18332428]

Is there a good place to buy Indian spices online? I live in currynigger central but I don't want to deal with the smell.

[Anonymous No.18332430]

>>18332400
Post family recipes and spice blends please

[Anonymous No.18332454]

>>18332400
>"beef"
We need to talk about that.

[Awesome Indian Beef Recipe That Isn't Sloppa Textured No.18332470]

>>18332430
Let us go over the recipe for Beef Ullarthiyathu.

2.5 lb beef chuck roast or tenderloin -- whatever your locale grocery market has to offer that works. need beef to be a little dense with some fat on it for flavor for this recipe.

25 shallots (thinly sliced)
2-3 green chilies (slit)
1 tbsp ginger garlic paste
¼ tbsp turmeric powder
1 tbsp red chili powder
1½ tbsp coriander powder
2 tbsp pepper powder
1 tsp meat masala (Amazon this if youre not indian)
½ tsp garam masala
4-6 sprigs curry leaves (this is important and maybe need to go to your local ethnic place to get this in America)
¼ cup coconut bites
a pinch of mustard seeds
salt (as required)
oil (as required)


1/2

[Awesome Indian Beef Recipe That Isn't Sloppa Textured No.18332477]

>>18332470
Clean and cut beef into cube shaped pieces (preferably soup cut).
Cook the beef in a pressure cooker with salt, pepper powder, meat masala, and a little water just enough to cover the meat. Pressure cook for 2 whistles and then remove the cooker from the flame. Allow it to rest until the pressure goes off. Keep aside.
Heat oil in a pan and splutter mustard seeds. Add curry leaves, sliced shallots, green chilies, and a little salt. Saute until the onions turn translucent.
Add ginger garlic paste, saute for a minute until the smell resides.
Add spice powders; chili, coriander, turmeric, garam masala, and mix well. Make sure to turn the heat to a low while adding the spice powders, so that it does not burn.
Remove the lid from the pressure cooker and transfer the cooked beef with the remaining water to the pan, mix well with the masala and cook on a medium flame until the gravy dries out. Stir the gravy occasionally while cooking, to prevent it from sticking to the bottom of the pan. Add salt as needed.
Meanwhile, heat a little oil in another pan and fry the coconut bites. As it starts to brown, add curry leaves and fry it along with the coconut bites until browned. Keep aside.
When the gravy dries out, reduce the flame to a low and saute the beef in the pan for 10-15 minutes. Add the fried curry leaves and coconut bites, and mix well together. Scrape the sides of the pan, toss until the meat is brown -black and dried out completely.

Serve hot with rice, or any bread of your choice. And pairs well with some wetter ingredient like a dal or another curry.

Pic related. I used to eat it when my parents would argue and eventually they got divorced and I was happy when they got divorced. Like around the time they both decided to file for divorce, I started eating lots of beef Ullarthiyathu and this preparation of beef reminds me of the joy I had as my parents finally fucked off from their shit marriage when i was like 16 lol

[Anonymous No.18332480]

>>18332322
>curry doesn't necessarily have curry in it

[Awesome Indian Beef Recipe That Isn't Sloppa Textured No.18332487]

>>18332477
>>18332470
btw if you don't have a pressure cooker, then after sauteing it in a pan you can use something as an ALTERNATIVE TO A PRESSURE COOKER BECAUSE MOST WESTERERS DO NOT HAVE A PRESSURE COOKER

You can use a dutch oven or something similar if you are Westerner without a pressure cooker

[Anonymous No.18332514]

>>18332400
I had some earlier this year in Thiruvananthapuram.

[Anonymous No.18332523]

>>18332400
>>18332470
>>18332477
I had some earlier this year in Thiruvananthapuram.

[Awesome Indian Beef Recipe That Isn't Sloppa Textured No.18332549]

>>18332514
>>18332523
Holy fuck anon where is that????! LMAO I'M FROM THIRUVANANTHAPURAM?? WHICH RESTAURANT DID YOU GO TO?

Was this at Good Morning Hotel? Thiruvanthapuram was really great choices for beef dishes like ullarthiyathu

[Anonymous No.18332585]

>>18332549
This was at the SP Grand Days, room service after a late arrival from Hyderabad.
I was there on business with Air India SATS, the previous time I stayed at the Residency Tower.

The next day I had lunch at Villa Maya, soooo delicious…

[Anonymous No.18332596]

>>18332549
By the way, hope you enjoyed this year’s Onam!

[Anonymous No.18332800]

>>18332523
They serve milk in the restaurant? Or is it straught up moorru?
Also happy onam, my mom made 10 course meal out of the blue and reminded me it was onam kek

[Anonymous No.18332817]

>>18329646
>What is the spice mix for curry then?
wasn't curry invented when some drunk brit spilled the spice rack into a pan and just finished cooking the dish?

[Anonymous No.18332829]

>>18329646

The addition of curry powder is just there to make sure the sauce blends well and tastes like curry. Sure all you could use is curry powder to make the sauce, but ultimately thats dried out spices that aren't fresh. The fresh ingredients are where the depth of the flavor will come from. The curry powder is there to makeup for anything you fucked up or fresh ingredient you forgot to add.

[Anonymous No.18332835]

One time I added curry powder to noodles to see what it would taste like and it ended up being too gritty in texture. Am I supposed to add more water or butter or something to make it creamy? I simply wanted to eat curry sauce with noodles.

By the way, after I ate it the first time, it gave me gnarly burps and every burp was an air of spice.

[Anonymous No.18332842]

>>18332800
That's lassi.
I wanted to order their "payassam of the day" for dessert but they were out of it (it was almost 23:00) so they subbed some gulab jamun.

[Anonymous No.18332962]

>>18332313
>originating from India to Japan
>Japan

[Anonymous No.18333034]

>>18332480
He's correct though
It's more about the overall texture and flavor than any one individual ingredient.

[Anonymous No.18333133]

>>18333034
then rename it, that is the equivalent of chili with no peppers in it which is really the only hard line requirement for chili
i get having a umbrella tern for a style of food but don't name it after a specific ingredient then not even use that ingredient

[Anonymous No.18333183]

>>18333133
They don't call them "curry leaves" in Hindi. You're just misunderstanding because of what it's called in English.

[Anonymous No.18333198]

>>18332835
What do you mean "added to noodles"? Just on its own? Any spice or spice mix will be grainy if you add it to dry noodles.

[Anonymous No.18333471]

>>18333183
we're not speaking Hindi, its just as retarded converting Greek into English then spelling “Yee-ro” gyro

[Anonymous No.18333729]

>>18332470
Indian anon, can you tell me what drumsticks are like? For some reason this vegetable intrigues me, but I havent found them in the USA. The appearance reminds me of broccoli stems.

[Anonymous No.18333884]

>>18333183
>They don't call them "curry leaves" in Hindi.
>"kari patta"
>kari : curry plant
>patta : leaf

[Anonymous No.18334330]

>>18332470
>>18332477
Thanks for taking the time to right that out. Sounds really good, kinda reminds me of beef rendang with the cooking until dry process and toasted coconut flavour.

[Anonymous No.18334361]

>>18333133
There are curries, and there is a leaf which happens to be used in some of them, so it's called a curry leaf. It's not the other way around, as if the leaf had the name originally and all the dishes were based on it. This is like complaining about someone calling something a sauce when it wasn't made in a saucepan.

[Anonymous No.18334969]

>>18334361
this
In southeast asia, we have a lot of what would be classified as curries, but do not use curry leaves